Cilantro and Pumpkin Seed Pesto Recipe

Spice up your pesto with this take, which combines Italian and Mexican sauce recipes by replacing basil with cilantro.

By Jerry TraunfeldFrom "The Herbfarm Cookbook"May/June 2016

Cilantro pesto makes an excellent topping for all kinds of meals, including Mexican, Spanish and Asian dishes.Photo by iStock

Yield: 1 cup

Cilantro pesto is a new invention—a fusion of Mexican and Italian sauces—that’s delicious on grilled or broiled fish, beef, pork or vegetables. Like true nuts, pumpkin seeds have rich oil content and give the sauce a warm, deep and slightly bitter flavor. Be sure to buy hulled seed that are dark green, not beige.

Instructions:

1. To toast pumpkin seeds, pour seeds into a small dry skillet and place it over medium heat. When you hear a seed pop, shake pan continuously until most seeds are puffed instead of flat. Pour them onto a towel to cool.

2. Process cooled seeds with remaining ingredients except oil in a food processor until mixture is finely ground. Stop machine and scrape down sides. With machine running, pour in oil in a steady stream and continue to process until mixture is slightly creamy and fairly smooth. Taste and season with additional salt or jalapeño if needed. Makes 1 cup.

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